Advances in allergic skin disease, anaphylaxis, and hypersensitivity reactions to foods, drugs, and insects in 2014

Sicherer, Scott H.; Leung, Donald Y.M.

doi:10.1016/j.jaci.2014.12.1906

Cited by 43 publications

(35 citation statements)

References 135 publications

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“…The prevalence of food allergy appears to have increased over the last 2 decades, occurring more frequently in children than adults (32). Food allergy is more common in children with other allergic diseases and is most often IgE mediated.…”

Section: Stat6mentioning

confidence: 99%

STAT6 and PARP Family Members in the Development of T Cell-dependent Allergic Inflammation

Krishnamurthy

Kaplan

2016

Immune Netw

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Allergic inflammation requires the orchestration of altered gene expression in the target tissue and in the infiltrating immune cells. The transcription factor STAT6 is critical in activating cytokine gene expression and cytokine signaling both in the immune cells and in target tissue cells including airway epithelia, keratinocytes and esophageal epithelial cells. STAT6 is activated by the cytokines IL-4 and IL-13 to mediate the pathogenesis of allergic disorders such as asthma, atopic dermatitis, food allergy and eosinophilic esophagitis (EoE). In this review, we summarize the role of STAT6 in allergic diseases, its interaction with the co-factor PARP14 and the molecular mechanisms by which STAT6 and PARP14 regulate gene transcription.

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Section: Stat6mentioning

confidence: 99%

STAT6 and PARP Family Members in the Development of T Cell-dependent Allergic Inflammation

Krishnamurthy

Kaplan

2016

Immune Netw

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“…SuperHapten is another database describing haptens [Gűnther et al, 2007] that contains information about immunogenic compounds. The chemical compounds stored in the SuperHapten database are divided into the following groups: halogen derivatives (2032), pesticides (227), herbicides (97), fungicides (43), insecticides (66), contact allergens (195), drugs (392), and natural compounds (1397). The current number of these groups (May 2017) in SuperHapten is provided in parentheses.…”

Section: Databases Of Epitopes and Haptensmentioning

confidence: 99%

“…One of the advantages of databases is their commonness and accessibility also for people struggling with the symptoms of allergies. Thanks to the information contained in databases, users can expand their knowledge on the ingredients that should be eliminated from their diet [Sicherer et al, 2015].…”

Section: Selected Examples Of the Use Of Databases And Bioinformatic mentioning

confidence: 99%

Databases and Associated Bioinformatic Tools in Studies of Food Allergens, Epitopes and Haptens – a Review

Bucholska

Minkiewicz

Darewicz

et al. 2018

Pol. J. Food Nutr. Sci.

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Allergies and/or food intolerances are a growing problem of the modern world. Diffi culties associated with the correct diagnosis of food allergies result in the need to classify the factors causing allergies and allergens themselves. Therefore, internet databases and other bioinformatic tools play a special role in deepening knowledge of biologically-important compounds. Internet repositories, as a source of information on different chemical compounds, including those related to allergy and intolerance, are increasingly being used by scientists. Bioinformatic methods play a signifi cant role in biological and medical sciences, and their importance in food science is increasing. This study aimed at presenting selected databases and tools of bioinformatic analysis useful in research on food allergies, allergens (11 databases), epitopes (7 databases), and haptens (2 databases). It also presents examples of the application of computer methods in studies related to allergies.

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“…However, there can be differences between the frequency and severity of allergic reactions to food in different geographical regions, which could be related to food culture, climate, environment or genetic factors [4]. Additionally, cross-reactive sensitization to some pollen and aeroallergens also could be associated to the rise of sensitization to foods, and particularly to peanut, in certain regions [5]. The prevalence of peanut allergy has increased in recent years and varies between 0.6 and 1.8% in several developed countries, up to 3% in children in Australia [1, 2, 6–8].…”

Section: Introductionmentioning

confidence: 99%

Is peanut causing food allergy in Cuba? Preliminary assessment of allergic sensitization and IgE specificity profile to peanut allergens in Cuban allergic patients

Morejón

Labrada

Torralba-Averoff

et al. 2017

World Allergy Organization Journal

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BackgroundPeanut allergy is increasing at an alarming pace in developed countries. Peanut (Arachis hypogaea) is a common food in Cuba. Nevertheless, reported values of sensitization and symptom severity are usually low. As our objective, we carried out an evaluation of allergic sensitivity to perform an assessment of allergic sensitization and IgE specificity profile to peanut allergens in Cuban allergic patients.MethodsThe Skin Prick Test (SPT) was performed for each patient, using two glycerinated allergenic extracts, prepared from raw or roasted peanuts. Overall, 316 food allergic patients (159 adults and 157 children) attending allergy services at four hospitals in Havana were included, as well as 303 adult non- allergic volunteers. The IgE binding profile of 26 selected SPT positive patients was further analyzed by immunoblotting.ResultsThe prevalence of sensitization to peanut was 4.6% in general adult population, whereas in adult food-allergic patients it was 18.6%. Prevalence rates were even greater in food allergic children achieving 25.8%. Sensitization frequencies were apparently greater for roasted, as compared to raw peanuts, although the difference was not significant (p> 0.05, Mc Nemar's). IgE binding was shown mostly by the 15 and 17 kDa bands, tentatively identified as the major allergens Ara h 2 and Ara h 6. The IgG4 binding profile was similar to IgE, although with more prominence of the bands at 37 and 28 KDa, corresponding to an Ara h 3 fragment and Peanut Agglutinin.DiscussionThe study estimated a relatively high prevalence of peanut sensitization in population. Data reported here suggest that IgE sensitization in Cuban patients is focused mostly on MW bands corresponding to the major allergens Ara h 6 and Ara h 2.ConclusionsSensitization to peanut allergen is indeed relatively frequent in Cuba. The IgE profile is congruent to a sensitization pattern by ingestion of roasted peanuts and is directed to well-known major allergens.

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Advances in allergic skin disease, anaphylaxis, and hypersensitivity reactions to foods, drugs, and insects in 2014

Cited by 43 publications

References 135 publications

STAT6 and PARP Family Members in the Development of T Cell-dependent Allergic Inflammation

STAT6 and PARP Family Members in the Development of T Cell-dependent Allergic Inflammation

Databases and Associated Bioinformatic Tools in Studies of Food Allergens, Epitopes and Haptens – a Review

Is peanut causing food allergy in Cuba? Preliminary assessment of allergic sensitization and IgE specificity profile to peanut allergens in Cuban allergic patients

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